Dandelion honey recipe

This recipe for dandelion honey has been years in the making – and it’s now only to my dear friends Sandra and Roman that it finally makes it on the blog. This has a few reasons: first of all when I tried to make this dandelion jam (which it essentially is) a few years ago, I didn’t write down the recipe and it turned out so great! I’ve been making it three more times without success: I even had to throw it out!

So I was searching and trying new recipes to get the result of that first honey and only now have I created one that works like a charm. I even wrote it down, showed everybody who came over, gave some away but still was hesitant to put it on the blog. Why? Because I am kind of tired of this blog. It takes a lot of work to create these blog posts: come up with ideas, create, improve the execution, take photos of the process, retouch the pictures, upload it and write some instructions and a little story. I’m not complaining as I’ve loved to do it for years now. I just had the feeling that I’m irrelevant in the sense that there’s so much great content out there and who would read this?!

Then Sandra and Roman came over – all the way from London. And they loved to see all my projects, and they told me that they created something from some instructions I shared and that made me so incredible happy that I felt motivated again to share.

Don’t get me wrong: I love to create and still do it but sharing takes a lot of effort where I didn’t see a purpose. Just one person sometimes makes a difference! So if you read this (or any other blog post out there), please comment below when you think it’s valuable.

Pick the dandelions during midday as this is the time they are in the fullest bloom and carry the most nectar.

Make sure to get rid of all greens when preparing them for the gel – otherwise it will get bitter.

Use the above mentioned amount of lemon acid – it will help preserve the jelly and give it some freshness.

Now that I finally managed to make this jam happen again, I might need to make some more before all the dandelions are gone – I’ve been giving away so many and I have still some friends left that are foodies… It just makes the perfect (oh-so-pretty) present!